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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-12-2013, 09:22 AM | #1 |
Got rid of the matchlight.
Join Date: 05-03-13
Location: Bethlehem, PA
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Maintaing heat in CG Outlaw
I am planning on smoking a pork shoulder for fathers day along with a couple beer butt chickens. The issue I am running into is maintain the heat for the long hours on the CG. I was thinking of trying the minion method but I am nervous being that I have not test run it. Any other suggestions? Be easy I am a Noob
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06-12-2013, 09:31 AM | #2 |
Babbling Farker
Join Date: 06-29-12
Location: Litchfield County, CT
Name/Nickname : Pete
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There is a great search feature on this site, located at the bottom of the page.
You should be able to find a whole bunch of ideas there to help you. Good luck on the cook!
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hopelessly, helplessly, happily addicted to a shipload of Webers |
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06-12-2013, 09:40 AM | #3 |
Babbling Farker
Join Date: 05-19-11
Location: EAD
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thats quite the question. there is no way. keep your eye on it, turn it into the wind as it changes, light a chimney every 45 min, cuss and complain.
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06-12-2013, 09:46 AM | #4 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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well you have a few days to experiment
try the minion method with an empty cooker. Or put a few bricks in it to similuate a load of meat. See how it does. all you have to lose is some charcoal. that what I would do
__________________
Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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06-12-2013, 10:06 AM | #5 |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Well Bob, That's going to be a real challenge. I had one of those when I first started out. Did all the mods. The deflector plates, baffle plates, charcoal basket (hanging from the firebox grate rails so I could empty the ash without removing the fire), chimney extension, even added a temp controller. It all helped but it was still a PITA. I've since removed the firebox and converted it back to a charcoal grill. It works pretty good for that! Like others have said. Start out with the minion method (dump a fully lit chimney of coals on the smoker end, opposite the air intake), dump in a full chimney of fully lit, ashed over charcoal as needed. Oh, have plenty of beer on hand. Good luck!!
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If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!! |
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06-12-2013, 11:06 AM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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It's a Stick burner not a WSM or a UDS you need to feed the beast. If you don't appreciate a hands on approach Stick burners aint for you. Sell it and build a UDS if you want set & forget.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-12-2013, 11:26 AM | #7 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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are you burning sticks? just charcoal isn't going to do it..
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[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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06-12-2013, 11:55 AM | #8 |
Full Fledged Farker
Join Date: 06-15-11
Location: Glen Ellyn, Il
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Just sold my Chargriller Outlaw. Feeding her charcoal worked just fine. But like everyone has stated, I had to feed her almost every 45 minutes. I would not recommend the minion method. Way too many gaps, allowing way too much air flow for a controlled burn with that much charcoal present. I started with about 3/4 -1 chimney full of lit charcoal and added from there. Try some welding blankets over the main compartment and for a real quick fix, just seal the gaps with tinfoil. Them Chargrillers are high maintenance.
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06-12-2013, 12:07 PM | #9 |
Got rid of the matchlight.
Join Date: 05-03-13
Location: Bethlehem, PA
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I have been burning a combo of apple and lump. I don't mind tending to it. I am just looking for best practices for the outlaw. I have the extended chimney, ceramic tiles as tuning plates and added a couple of extra thermos at grate level. I'm happy with it just looking for the best way to feed Bonnie (yeah I named her).
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06-12-2013, 02:12 PM | #10 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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are you feeding it splits or chunks? you should be feeding her splits... that will get the longest burn.. and you need to keep a live fire going in your firebox.. not smoking or smoldering.. live fire..
__________________
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=243527[/URL] 150 Gallon Build (2017) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL] 250 Gallon Offset Build (2012) [URL]http://www.bbq-brethren.com/forum/showthread.php?t=211078[/URL] 600 Gallon Offset Build (2016) |
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06-12-2013, 02:28 PM | #11 | ||
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
Quote:
I mis-understood your post so excuse my ignorance. There are some who think they want a Stick burner thinking it should operate like a UDS or a WSM. I feed Beulah 1 pre heated Post oak split about every 45 min to maintain 300 and Sweet Blue
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-12-2013, 04:32 PM | #12 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: Last edited by oldbill; 06-12-2013 at 04:35 PM.. Reason: Forgot something! |
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06-13-2013, 07:49 AM | #13 |
Full Fledged Farker
Join Date: 06-12-13
Location: Northern Michigan
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I have a CG Smokin Pro and agree with everything said.. Essentially there is no way to avoid the tending in some form.. Small splits are the way to go, they did away with alot of the vent tending for me, but as mentioned you still have to feed it every 40-45 minutes.
As to your concern of the amount of time. If you have not purchased your shoulder, why not forego the shoulder and look for an equal amount of meat in smaller boston butts to cut down on your cooking time.. |
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06-13-2013, 09:24 AM | #14 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-13-2013, 09:35 AM | #15 |
Full Fledged Farker
Join Date: 06-12-13
Location: Northern Michigan
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